As part of my Quest to Make Tofu at home, I have made these things that are kinda like flatbreads that you can use as wraps.

Now you might be saying, but Courtney. I do not see how flatbreads are in any way related to tofu.

Lemme explain.

Tofu comes from soy milk. Soy milk comes from soy beans. The other product that comes from soy beans when you make soy milk is okara—which is basically the left over pulp.

I have made soy milk before. I have even made things with okara before! But often I make soy milk and intend to make things with okara and then it goes bad.

(It goes bad quite quickly).

But waste food? In this economy?

So basically, okara is like a very sandy flour.

(It’s also wet when you get it from making soy milk, and lots of recipes suggest you dry it for standardization purposes, but do extra labor? In this economy?)

In any event, I mixed it with tapioca starch (which is like a very gummy flour) and then added eggs and salt and some herbs and baking soda and sparkling water, and then I cooked it.

And TADA a very bendable flatbread has resulted! Also I did not waste any of the okara. I’m quite pleased!

Tomorrow I will try making tofu.

(We’re gonna start with silken tofu b/c I love silken tofu AND ALSO I don’t have to mess with a press or anything).

Most of the reason I wanted to learn to make tofu is that with trips to the Asian grocery store much more limited than before, it’s hard to keep fresh tofu in the house as much as I want it.

(And soy helps me manage perimenopause symptoms).